The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures.
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| Title: | The Influence of the Fruit Maceration Method on pH, Vitamin C and Total Phenolic Contents, and Antioxidant Activity of Japanese Quince and Quince Tinctures. |
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| Authors: | Marat, Natalia1, Narwojsz, Agnieszka1,2, Polak-Śliwińska, Magdalena1,2, Danowska-Oziewicz, Marzena1,2, marzena.danowska@uwm.edu.pl |
| Source: | Applied Sciences (2076-3417); Dec2025, Vol. 15 Issue 23, p12506, 20p |
| Database: | Applied Science & Technology Source |
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| ISSN: | 20763417 |
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| DOI: | 10.3390/app152312506 |
